Cooking Index - Cooking Recipes & IdeasSauteed Baby Artichokes, Oven-Dried Tomatoes, Olive Dressing Recipe - Cooking Index

Sauteed Baby Artichokes, Oven-Dried Tomatoes, Olive Dressing

Unlike their big brothers, baby artichokes are almost completely edible and require minimal preparation. For this first course, sauteing the artichokes instead of steaming adds good flavor. Some people don't like to have artichokes with wine because they can make the wine taste either metallic or strangely sweet. In Italy, though, artichokes and wine are usually served together. A crisp, steely Pinot Grigio does the trick.

Type: Vegetables
Serves: 4 people

Recipe Ingredients

1   Lemon
2 lbs 908g / 32ozBaby artichokes - (abt 18)
6 tablespoons 90mlOlive oil
  Salt - to taste
  Freshly-ground balck pepper - to taste
4   Garlic cloves - thinly sliced
1 teaspoon 5mlDried herbes de Provence - see * Note
1/2 cup 118mlCanned vegetable broth
1/3 cup 78mlDry white wine
8 oz 227gFresh crimini mushrooms - quartered
  Oven-Dried Tomatoes - (see recipe)
  Green-Olive Dressing - (see recipe)
  Lemon slices - for garnish

Recipe Instructions

* Note: A dried herb mixture sold at specialty foods stores and in the spice section of some supermarkets. A mix of dried thyme, basil, savory, and fennel seeds can be substituted.

Fill large bowl with cold water. Cut lemon in half; squeeze juice into water in bowl, then add lemon halves. Cut off stem and top quarter from 1 artichoke. Bend back dark green outer leaves and snap off at artichoke base until only pale green and yellow leaves remain. Cut artichoke lengthwise in half. Using point of knife, remove any purple-tipped leaves from center of artichoke. Place artichoke halves in lemon water. Repeat with remaining artichokes.

Drain artichokes well. Heat 3 tablespoons oil in heavy large pot over medium heat. Add artichokes, sprinkle with salt and pepper and saute 3 minutes. Add garlic and herbes de Provence and saute until artichokes begin to brown slightly, about 6 minutes. Add broth and wine and bring to boil. Reduce heat; cover and simmer until artichokes are tender and most liquid is absorbed, about 10 minutes. Uncover and simmer until all liquid is absorbed, about 3 minutes. Transfer artichokes to platter; cover and keep warm.

Heat remaining 3 tablespoons oil in same pot over medium-high heat. Add mushrooms and saute until tender and golden brown, about 8 minutes; season to taste with salt and pepper. Transfer mushrooms and Oven-Dried Tomatoes to platter with artichokes. Spoon Green-Olive Dressing over. Garnish with lemon slices and serve.

This recipe yields 4 servings.

Bon Appetit, March 2001


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